Grilled Lemon-Herb Shrimp Skewers with Summer Vegetable Medley

• 1 pound large shrimp, peeled and deveined
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 1 large red bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 3 tablespoons olive oil, divided
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 teaspoon dried oregano
• 1 teaspoon honey or maple syrup
• Salt and black pepper to taste
• Wooden or metal skewers (if wooden, soaked in water for 30 minutes)

Instructions

1. In a large bowl, whisk together 2 tablespoons olive oil, lemon juice, minced garlic, parsley, basil, oregano, honey, salt (about 1/2 teaspoon), and pepper (about 1/4 teaspoon) to create the marinade.
2. Add the peeled shrimp to the marinade and toss to coat evenly. Cover and refrigerate for 15 minutes while preparing vegetables.
3. Thread the shrimp onto skewers, about 4-5 shrimp per skewer.
4. In another bowl, toss zucchini slices, bell pepper pieces, and onion wedges with remaining 1 tablespoon olive oil, salt (about 1/2 teaspoon), and pepper (about 1/4 teaspoon).
5. Preheat your grill or grill pan to medium-high heat (about 400°F).
6. Grill the shrimp skewers for 2-3 minutes per side until shrimp turn pink and opaque. Remove and set aside.
7. Add the prepared vegetables to the grill and cook for about 4-5 minutes per side until tender and slightly charred, turning occasionally for even cooking.
8. Serve shrimp skewers hot alongside the grilled vegetable medley, garnish with extra fresh herbs if desired.

Chef tips

• If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
• For extra flavor, reserve a couple of tablespoons of marinade before adding shrimp and drizzle over before serving (don’t use leftover marinade that touched raw shrimp).
• You can swap zucchini and red bell pepper with other summer veggies like cherry tomatoes, asparagus, or mushrooms based on preference.
• To make this recipe gluten-free and low-carb, skip any sugary marinade ingredients or replace honey with a sugar-free alternative.